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Johan,
Was the ham cured, or fresh?
I love doing a fresh ham (in BIG pot) and braising until done/falling apart, then dropping dumpling batter into the mix.
Gravy as a by-product, some cabbage salad/coleslaw, Mashed potatoes . . .

Good eatin'.
And, since it's fresh ham, even fairly low sodium.
And, if we trim the fat ahead of time, almost qualifies there, too.

Well, guys, now that I've made myself hungry, I'd best head on up to bed - Seth, are you going to join me with the binkies?
They might just satisfy my hunger. I'm sure you and Jason, and that new guy over in Cleveland you pointed out, could all help satiate me, too.